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    You are in: Home / Recipes / Wedding Cake Fudge Recipe
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    Wedding Cake Fudge

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    1Steve's Note:

    Can't vouch for this as I've never tried it. Let us know how close it comes. Found this recipe online for a request by a member that bought some in a candy shop.

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    Serves: 12



    Units: US | Metric


    1. 1
      Prepare a 2 quart sauce pan using a non-stick vegetable spray.
    2. 2
      Combine sugar, milk, cream, syrup and salt in sauce pan and cook at medium heat until it boils.
    3. 3
      Stir gently and continue to boil at lowest heat (Med to Med-High) until boiling temperature reaches 236-238 degrees F.
    4. 4
      Remove from heat and add butter, stir gently, then let sit without stirring.
    5. 5
      When cools to a lukewarm (roughly 110°F) beat vigorously until it begins to lose it's gloss (5-10 minutes).
    6. 6
      Spread into loaf pan (8" x 4"). Double recipe to make enough to fill an 8" x 8" pan.
    7. 7
      Score when warm and cut when cool.
    8. 8
      Makes about 1 pound.

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    Ratings & Reviews:

    • on December 03, 2006


      I loved the idea of fudge that tasted like wedding cake and envisioned this beautiful creamy white fudge decorated with sugar flowers. I followed the recipe exactly (and I can make fudge) and the end result was butterscotch colored and very gritty, one of my pet peeves with fudge. I guess the flavor resembled cake but the gritty texture was too overpowering. Won't try this again.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Wedding Cake Fudge

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 162.1
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 1.5 g
    Cholesterol 7.2 mg
    Sodium 105.2 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 0.0 g
    Sugars 34.3 g
    Protein 0.6 g

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